Annika Grälls works with food and meal innovations at the Alfred Nobel Science Park. Cross-industry work between industry, society and research aimed at developing innovations for working products or services for a future sustainable society. She has previously worked with the experience of the meal, her own innovations and to write books. With one of her books she has won the jury special award at the Gourmand World Media Awards. For other books she has received a prize for excellent design. Today she is working on food and packaging solutions for hospitals, climate smart food for schools and Food Tech.